Entrée

Creamy Stuffed Chicken Roll-Ups

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prep time

15 min

total time

50 min

makes

4 servings, 1 roll-up (175 g) each

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photo by:

kraft

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What You Need

4 small boneless skinless chicken breasts (1 lb./450 g)

125 g (1/2 of 250-pkg.) Philadelphia Brick Cream Cheese, softened

3 green onions, thinly sliced

1 Tbsp. chopped fresh parsley

1 clove garlic, minced

1/4 cup Kraft Original BBQ Sauce

3 Tbsp. apricot preserves

1/4 tsp. hot pepper sauce

1/3 cup fully cooked bacon pieces

Make It

HEAT oven to 375ºF.

POUND chicken to 1/4-inch thickness; place, top-sides down, on work surface. Mix cream cheese, onions, parsley and garlic; spread down centres of chicken breasts. Roll up, starting at one short end of each. Place, seam-sides down, in single layer in shallow pan.

MIX barbecue sauce, preserves and hot pepper sauce; brush 1/4 cup evenly onto chicken.

BAKE 35 min. or until chicken is done (170ºF), brushing with remaining barbecue sauce mixture for the last 5 min. Top with bacon.

kraft kitchens tips

How to Pound Chicken Breasts

Place chicken between sheets of plastic wrap on cutting board. Use meat mallet to pound chicken to desired thickness.

Serving Suggestion

Serve with a mixed green salad and slice of whole wheat bread to round out the meal!

How to Check Poultry Doneness

The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the poultry.